Butternut Squash and Sausage Tortellini Soup
by Thea Miller
This hearty soup is a crowd pleaser and the perfect excuse for crusty bread. Serves 4
1 pound Brennan's House-Made Sweet Italian Sausage, chicken or pork both work well here
kosher salt and pepper
1 tablespoon olive oil, if needed
1 sweet onion, diced
4 garlic cloves, minced
2 ½ cups cubed butternut squash
1 tablespoon tomato paste
14 ounces Delallo Diced Fire Roasted Tomatoes
1 parmesan rind
4 to 5 cups chicken stock
¾ cup heavy cream
3 cups chopped kale or spinach
8 to 12 ounces cheese tortellini, Nouvo Pasta or RP's Pasta
parmesan cheese, for topping
crushed red pepper, for topping
Heat a large pot over medium heat and add the sausage with a big pinch of salt and pepper. Break it apart and brown until it’s golden and cooked through, about 6 to 8 minutes.
If you feel like you need more oil for the vegetables, add in the olive oil. Stir in the onions, garlic, squash and another big pinch of salt and pepper. Cook, stirring often, until the onions and squash have slightly softened, about 5 to 6 minutes.
Stir in the tomato paste. Cook for a few minutes, allowing the color (and flavor!) to deepen. Pour in the diced tomatoes, parmesan rind and 4 cups chicken stock. Bring the mixture to a boil. Reduce it to a simmer and cover, then simmer for 15 to 20 minutes.
After 20 minutes, stir in the heavy cream. Stir in the kale. Stir in the tortellini and cook for 5 minutes, until it’s tender and cooked through. This is the time to decide if you want to add the remaining cup of chicken stock. If so, add it in! Remember that the tortellini will soak up the liquid as it sits.
Taste the soup and season additionally with salt and pepper if needed.
Serve immediately with parmesan cheese and crushed red pepper for topping.
Adapted from How Sweet Eats